Deep fried burrito balls


Last week I had a dream about making deep fried burrito balls. Last night, that dream became a reality. Here’s how I did it.

1. The filling

I used a Mexican Rice pouch/mix, refried beans, cooked steak (marinate and season to taste), and corn. Mix and allow to cool thoroughly.


2. Shape them

Form your filling to little ball shapes. If it’s not sticking together, you didn’t let it cool long enough. And wash your hands first, sicko.


3. Coat them

I doubled this batter recipe and used a little milk with the water. You could also do it in a beer batter. That would probably be pretty badass.


4. Fry them

Drop them immediately into the frier. I used vegetable oil in a pot with a digital thermometer. You want your oil between 275 and 300 or so. If they fall apart in the frier, your oil isn’t hot enough. Hotter is better. Cook till brown (they’ll darken a little bit when you take them out). BE CAREFUL. THIS COULD MAIM OR KILL YOU.


5. Cheese them

Cover in shredded cheese when they come out of the frier. Bonus DIY tip: I used my potato masher as a makeshift deep frier basket.


6. Devour them

Serve with enchilada sauce and sour cream. Bask in the glory of the Burrito Ball. Graciously accept the praise of your friends and family, and remember where you came from as you ascend to your new found status as a prominent member of your community.


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